Ingredients for John Folse's Crawfish Bread
- Crawfish Tails
- 1 (12-inch) French baguette
- 6 tablespoons butter, divided
- Diced Onion
- ½ cup chopped celery
- Red Bell Pepper
- 2 cloves minced garlic
- 1 tablespoon dry mustard
- ½ cup mayonnaise
- Mozzarella Cheese
- Cheddar Cheese
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How to Make John Folse's Crawfish Bread
- Preheat oven to 350°F (175°C).
- Slice a French baguette (about 12 inches long) lengthwise and carefully scoop out the inside, leaving a ½-inch border.
- Set aside the bread and scooped-out crumbs (you can save these for breading or croutons!).
- Melt 4 tablespoons of butter in a large skillet over medium-high heat.
- Add 1 cup chopped onion, ½ cup chopped celery, and ½ cup chopped bell pepper; sauté for 5 minutes until softened.
- Add 2 cloves minced garlic and 1 pound of Louisiana crawfish tails; sauté for another 10 minutes, until heated through.
- Stir in 1 tablespoon dry mustard and ½ cup mayonnaise.
- Add 1 cup shredded cheddar cheese and ½ cup shredded Gruyere cheese; stir until melted and creamy.
- Spread the crawfish mixture evenly inside the bread.
- Place the two halves of the bread back together.
- Brush the top of the loaf with 2 tablespoons of melted butter.
- Wrap the bread tightly in aluminum foil.
- Bake for 20-30 minutes, or until heated through and the cheese is bubbly.
- Let the bread rest for 5 minutes before slicing and serving hot.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
15g
Fat
63g
Carbs
23g
